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Lemongrass tofu bánh mì recipe

Lemongrass tofu bánh mì recipe

4 ratings

Bangin’ lemongrass, a zingy pickle and a cool Thai basil aioli make this the freshest-tasting sandwich for the warmer months. Here, Derek Sarno puts his own spin on the Vietnamese-inspired street food classic with a vibrant lemongrass-glazed tofu that really packs a punch. Try adding the baked tofu to salads, stir-fries and wraps too. See method

  • Makes 2
  • Takes 1hr plus pressing and marinating
  • 766 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 396g pack firm tofu
  • 1 lemongrass stalk, trimmed and finely chopped
  • 5cm piece ginger, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 3 spring onions, finely sliced
  • 1½ red chillies, finely sliced
  • 1 orange, juiced
  • 2 tsp rapeseed or vegetable oil
  • 1 tbsp reduced-salt soy sauce
  • 3 tsp caster sugar
  • 2-pack bake-at-home baguettes
  • 5g fresh coriander, leaves picked

For the quick-pickled veg

  • 3 tbsp rice (or white wine) vinegar
  • ½ cucumber, julienned
  • 1 small red onion, halved and very thinly sliced

For the aioli

  • 2 tbsp vegan mayo
  • 8g fresh Thai basil (or basil), leaves picked, most finely chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    3225kj
    766kcal
    38%
  • Fat

    22g 31%
  • Saturates

    2g 11%
  • Sugars

    17g 19%
  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 111g Protein 29g Fibre 7.7g

Method

  1. Drain the tofu and pat dry with kitchen paper. Wrap in a clean tea towel or more kitchen paper, transfer to a bowl and put a weight on top (a heavy pan weighed down with tins is perfect). Set aside for at least 20 mins.
  2. Meanwhile, put the lemongrass, ginger, half the garlic, two-thirds of the spring onions and half the chilli in a jug. Add the orange juice, oil, soy sauce and 2 tsp sugar, then blitz to a thick sauce with a stick blender (or in the small bowl of a food processor).
  3. Cut the pressed tofu widthways into 8 slices and arrange in a single layer in a snug-fitting dish. Pour over the lemongrass sauce and chill for 20 mins. Preheat the oven to gas 7, 220°C, fan 200°C.
  4. Meanwhile, for the pickled veg, mix the rice vinegar, remaining 1 tsp sugar and a pinch of salt in a bowl. Add the cucumber, red onion and remaining chilli; use your hands to massage the liquid into the veg for a few mins. Set aside to pickle.
  5. Put the tofu on a baking sheet and drizzle over any leftover marinade. Bake on the top shelf of the oven for 40 mins, turning the pieces halfway, until golden and crisp. Put the baguettes on a separate baking sheet and bake for the last 10 mins of cooking time.
  6. To make the aioli, mix the vegan mayo in a small bowl with the chopped Thai basil, remaining garlic and spring onions. Season with pepper and set aside.
  7. Split open the baguettes and spread with the aioli. Layer in the tofu with the pickled veg, coriander and reserved Thai basil leaves.

See more Vegan recipes

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